Hiroyuki's Blog on Japanese Cooking

On the third day of the New Year, my family had Kanto-style sukiyaki as the third nabemono made with the new donabe. 新年の三日目には、新しい土鍋で作る３番目の鍋物...

On the second day of the new year, my family had sushi for supper, as I had planned. 新年の二日目には、計画通り、家族で夕飯に寿司を食べました。 One factor determining th...

On New Year's Eve, my family had toshikoshi soba (year-crossing buckwheat noodles) for supper, like tens of million people in Japan, tog...

In days of old, bamboo shoots were a seasonal ingredient, available only in spring, but now water-packed ones are available all year round. ...

This morning, I tried making my present whetstone flat with the double-sided diamond whetstone. 今朝、現在持っている砥石を両面ダイヤモンド砥石で平面にしてみました。 It may no...

I bought a double-sided diamond whetstone so I could sharpen my Shigefusa knives. Tonight, I sharpened my non-Shigefusa knives to check how ...

It's the same old story: My children wanted to have different dishes for supper: curry for my daughter and beef stew for my son. It'...